April 2001 biscotti...a big hit

[MPHenderson]

I wanted to share my experience with the Chocolate-Cherry Biscotti from April 2001. Served these recently and all 40 went fast!.

Two substitutions:
The cherries I purchased didn't have too much taste, so instead I used dates (which I think are a great combo with chocolate).

I also substituted whole wheat pastry flour for regular whole wheat flour.

Definitely a repeater!

[chefbec]

Thanks for the review. I'm curious; why did you use the ww pastry instead? Do you think it made a difference in making them lighter? I have both in the house.

[BethR]

I like this recipe so much I've already repeated it a bunch of times. I use sweetened dried cranberries instead of cherries, normally. I'll have to try them with dates, too -- sounds good. One thing though -- I just double-checked, this recipe was in the March issue.
Beth

[This message has been edited by BethR (edited 05-14-2001).]

[MPHenderson]

Originally posted by chefbec:
Thanks for the review. I'm curious; why did you use the ww pastry instead? Do you think it made a difference in making them lighter? I have both in the house.

I was out of regular whole wheat flour (or so I thought until I did some rearranging of the freezer! <grin> ).

I do think it made them a bit lighter/more delicate.

[Carrie W]

In an earlier thread on these biscotti, I mentioned that I, too, had used WW pastry flour, instead of regular WW flour. I've since made them with regular WW, and actually like it better with the pastry flour. One thing I did notice, however, is that using the pastry flour makes the dough quite a bit more runny, and not really capable of being kneaded. Just keep that in mind!